Hi everyone, OCD is going on a short break for a few weeks after this post for my medical boards (it's not deja vu, it's now Step 2!), so I can apply for residency. Thankfully, this will be the last big US medical licensing exam for a while. I'll be back shortly - wish me luck!
B came down from Chicago to visit "the surface of the sun," ie Texas during the summer, and we took a road trip to Fredericksburg, a quaint German town in the Hill Country not far from San Antonio. We have a family tradition of peach picking in Fredericksburg every year - however, I've missed out the last 7 years due to college/medical school, so I was psyched to finally go.pick-your-own date ended with B getting some mild heat stroke from the Texas sun, but I assured him peaches were much easier. While B and my sister picked diligently, I munched diligently on the peaches. Pick one, eat one, pick one, eat one (x10).
Pretty much every tree is taller than me, but sitting on B's shoulders let me check out the fruit on top like a giraffe!
Since it's early in the season, we picked clingstone peaches (sorry, no pretty slices to photograph).
- Peaches are categorized based on the relationship between the stone (endocarp) and the peach flesh (mesocarp). You can't tell a clingstone from a freestone by appearance, but you'll know by cutting and seeing whether it separates from the stone. Clingstones are great for snacking since they're softer and sweeter. Freestones are used for canning and baking.
- Yellow peaches are your traditional peach and great for baking and canning. White peaches originated in Asia and are less acidic than yellow peaches, making them sweeter.
- Random types: doughnut (genetic mutation so it's flat), dwarf (< 6 ft), and nectarine (genetic mutation so no fuzz). Source, source, and source.
PS. This is my last post as a 3rd year medical student - one year left! Thanks for all the reading, shares, and comments. It is your support, my friends, that keeps me excited to share my culinary and medical adventures with you. Ok, y'all, now it's time to study!
Peach Raspberry Sunrise Smoothie
1 1/4 cup sliced peaches
1/3 cup frozen passionfruit
1/2 cup raspberries
peach or pomegranate juice (depending on the color), as needed
1-1/2 cups crushed ice cubes
Combine 3/4 cup of the peaches and passionfruit with ice cubes in the blender. Blend until smooth (add juice depending on how thick you want your smoothie). Pour into your glass so that it fills halfway.
Combine 1/2 cup of remaining peaches with the raspberries with ice cubes in the blender. Blend until smooth (again, add juice if desired). Pour slowly and carefully on top the of peach portion. Enjoy the sunrise smoothie all stirred up or drink them in parts!
Note: if you really want to keep the colors separate, partially freeze the peach passionfruit portion before adding the raspberry peach on top.